Tuesday, 3 December 2013

Razelnut Rock Cookies

The only thing that beats a delicious cup of leaf tea is a delicious cup of leaf tea accompanied by something sweet. From rich and indulgent cakes to cheeky little cookies and biscuits there is so much satisfaction to be had from such simple pleasures. I always try to have a steady supply of treats available for when the need arises, so inevitably often seem to have a few surplus stocks of ingredients left over. This recipe originated from such a situation, but despite being made from leftover ingredients is a great little recipe in its own right. The basic ingredients of hazelnuts and raisins have such a dynamic depth of flavour and all it takes is just a dash of vanilla to make them sing. They may look a little agricultural, but as with the best things it is what lies beneath the surface that is the most important.Prep time: 15 MinsBaking time: 14-15 Mins100g Unsalted Butter (Softened)100g Caster Sugar85g Light Muscovado Sugar1 Large Egg1tsp Vanilla Extract1/2tsp Baking Powder100g Plain Flour100g Ground Hazelnuts150g Raisins100g Blanched Hazelnuts (Roughly chopped)Begin by preheating the oven to 180C/350F/Gas 4 and lining a large flat baking tray with baking paper. In a large bowl cream together the butter and both of the sugars, then beat in the egg along with the vanilla extract. Sift in the baking powder and flour, then tip in the ground hazelnuts and mix to a loose cookie dough. Add the raisins and chopped hazelnuts, then fold through to combine.Take a little of the mixture and roll into a small ball, slightly smaller than a golf ball, then place on the baking paper. Repeat, ensuring each little ball is evenly spaced apart as they will spread during baking. As always, my temperamental oven means I bake these in batches and the mixture will happily sit to one side in a cool place if you wish to do the same. Bake in the centre of the oven for around 14-15 minutes, until light golden and darkening at the edges, then carefully remove and slide the paper onto a wire rack or heatproof surface (whilst you get on with the rest). Leave them on the paper for around 30 minutes, then carefully peel off and leave to cool completely on a wire rack. You have finished!